Heat a panini press or large cast iron skillet. In a medium size bowl, combine the garlic, lemon juice, EVOO (pour and count at an even pace to three), thyme and black pepper, to taste. Let stand for a few minutes, then add the tuna, red onion and capers. Mash to combine.

Layer the Swiss cheese on four slices of bread; top with the tuna, tomatoes, greens, provolone and another slice of bread. Press on the panini press (or in the hot skillet with another skillet weighted down on top). When the sandwiches are brown and crisp and the cheese has melted, cut in half and serve.

*Chef’s note: Great lunch or dinner! Nice and light and a good way to switch it up from plain tuna or your overused proteins. I’m not a fan of Swiss cheese and just used the provolone, and it still had tons of flavor. I also used the simpler greens I had on hand, an extra clove of garlic and a loaf of thinly sliced ciabatta. If you don’t have a panini maker or sandwich press, I’d imagine you could make this like a grilled cheese–which reminds me, I buttered the bread as well.